Begin by washing and cutting your zucchini into thin slices. Sprinkle with salt and let sit for about 10 minutes. Pat dry to remove excess moisture.

In a large pot, bring salted water to a rolling boil. Add pasta and cook until al dente, typically around 8-10 minutes. Drain and rinse under cold water.

While the pasta cooks, heat olive oil in a skillet over medium heat. Add diced red onion and sauté for about 3-4 minutes until translucent. Combine with spinach and artichoke hearts in a bowl.

In the same skillet, increase heat to medium-high and add zucchini slices. Sear for about 4-5 minutes until golden brown. Combine with the other vegetables in the bowl.

In a blender, combine basil, lemon zest, minced garlic, dairy-free yogurt, miso paste, and olive oil. Blend until smooth, adjusting seasoning with salt and lemon juice.

In a large bowl, combine cooked pasta with sautéed vegetables and half of the dressing. Toss gently and serve chilled.